dashi: difference between revisions

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===Etymology===
===Etymology===
From {{etyl|ja|en}} {{m|ja|出汁||essence, dashi soup|tr=dashi}} (''[[hiragana]]'' {{m|ja|だし}}), from noun form of {{m|ja|出す||to draw, to extract|tr=dasu}}.
From {{bor|en|ja|出汁||essence, dashi soup|tr=dashi}} (''[[hiragana]]'' {{m|ja|だし}}), from noun form of {{m|ja|出す||to draw, to extract|tr=dasu}}.


===Pronunciation===
===Pronunciation===
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# A type of [[soup]] or cooking [[stock]], often made from [[kelp]].
# A type of [[soup]] or cooking [[stock]], often made from [[kelp]].
#* '''2000''' September, ''[[w:Vegetarian Times|Vegetarian Times]]'', [http://books.google.com.au/books?id=VwQAAAAAMBAJ&pg=PA28&lpg=PA28&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=hzjh9DmitG&sig=BM9MYp98FyWS47vIGee3BTg_CXQ&hl=en&sa=X&ei=dQdcUJ6BHqyuiQf2mIDYAQ&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false page 28],
#* {{quote-text|en|year=2000|month=September|title=w:Vegetarian Times|pageurl=http://books.google.com.au/books?id=VwQAAAAAMBAJ&pg=PA28&lpg=PA28&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=hzjh9DmitG&sig=BM9MYp98FyWS47vIGee3BTg_CXQ&hl=en&sa=X&ei=dQdcUJ6BHqyuiQf2mIDYAQ&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false|page=28
#*: Kombu (KOHM-boo): This Japanese seaweed is used to make '''dashi''', an Asian soup stock, and to flavor rice and stews.
|passage=Kombu (KOHM-boo): This Japanese seaweed is used to make '''dashi''', an Asian soup stock, and to flavor rice and stews.}}
#* '''2002''', John Frederick Ashburne, Yoshi Abe, ''World Food: Japan'', Lonely Planet, [http://books.google.com.au/books?id=KSu3inWoJloC&pg=PT2&lpg=PT2&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=SsvYia3s48&sig=cPA7WyyoXKnqaeigrO41PmDssck&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false page 41],
#* {{quote-book|en|year=2002|author=John Frederick Ashburne; Yoshi Abe|title=World Food: Japan|publisher=Lonely Planet|pageurl=http://books.google.com.au/books?id=KSu3inWoJloC&pg=PT2&lpg=PT2&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=SsvYia3s48&sig=cPA7WyyoXKnqaeigrO41PmDssck&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false|page=41
#*: A great '''dashi''' (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.
|passage=A great '''dashi''' (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.}}
#* '''2007''', Lee Geok Boi, ''Classic Asian Noodles'', [http://books.google.com.au/books?id=TsCV6YZXPQoC&pg=PA38&lpg=PA38&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=dUtgeE28Ix&sig=O710JVXKo5qCG5amv4sVDeWmoNI&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false page 38],
#* {{quote-book|en|year=2007|author=Lee Geok Boi|title=Classic Asian Noodles|pageurl=http://books.google.com.au/books?id=TsCV6YZXPQoC&pg=PA38&lpg=PA38&dq=%22dashi%22+-intitle:%22%22+-inauthor:%22%22&source=bl&ots=dUtgeE28Ix&sig=O710JVXKo5qCG5amv4sVDeWmoNI&hl=en&sa=X&ei=s_hbUI-APe6WiQf99oFw&redir_esc=y#v=onepage&q=%22dashi%22%20-intitle%3A%22%22%20-inauthor%3A%22%22&f=false|page=38
#*: '''Dashi''' is the basic soup stock for many Japanese dishes including noodle soups.
|passage='''Dashi''' is the basic soup stock for many Japanese dishes including noodle soups.}}


====Translations====
====Translations====
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* Esperanto: {{t-needed|eo}}
* Esperanto: {{t-needed|eo}}
* Finnish: {{t|fi|dashi}}
* Finnish: {{t|fi|dashi}}
{{trans-mid}}
* Japanese: {{t-needed|ja}}
* Japanese: {{t-needed|ja}}
* Korean: {{t-needed|ko}}
* Korean: {{t+|ko|다시}}
* Marathi: {{t|mr|दाशी|n}}
* Polish: {{t+|pl|dashi|n}}
* Polish: {{t+|pl|dashi|n}}
* Portuguese: {{t+|pt|dashi}}
* Portuguese: {{t+|pt|dashi}}
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===Anagrams===
===Anagrams===
* {{anagrams|en|a=adhis|Da'ish|Daish|Hadis|Haids|Hasid|SIADH}}
* {{anagrams|en|a=adhis|Da'ish|haids|Daish|SIADH|Haids|Hasid|Hadis|sidha}}


[[Category:en:Foods]]
{{C|en|Foods}}

----


==French==
==French==

===Etymology===
{{bor+|fr|ja|-}}.

===Pronunciation===
* {{fr-IPA}}


===Noun===
===Noun===
{{fr-noun|m|-}}
{{fr-noun|m|-}}


# [[#English|dashi]]
# {{l|en|dashi}}

----


==Japanese==
==Japanese==
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# {{ja-romanization of|だし}}
# {{ja-romanization of|だし}}

----


==Ojibwe==
==Ojibwe==
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===Verb===
===Verb===
{{head|oj|verb|cat3=verb animate intransitive (vai)}} ''(usually occurs in the plural, see {{l|oj|dashiwag}})''
{{head|oj|verb|cat3=verb animate intransitive (vai)}} ''(usually occurs in the plural, see {{l|oj|dashiwag}})''

# be so much (of)
# be so much (of)
#: ''Aaniin en'''dashi'''d a'awe bebinezid bakwezhigan.''
#: {{ux|oj|Aaniin en'''dashi'''d a'awe bebinezid bakwezhigan.|How much flour is there?}}
#:: ''How much flour is there?''


====Related terms====
====Related terms====
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===References===
===References===
* The Ojibwe People's Dictionary https://ojibwe.lib.umn.edu/main-entry/dashi-vai
* The Ojibwe People's Dictionary https://ojibwe.lib.umn.edu/main-entry/dashi-vai

----


==Spanish==
==Spanish==

===Etymology===
{{bor+|es|ja|-}}.


===Noun===
===Noun===
{{es-noun|m}}
{{es-noun|m}}


# [[#English|dashi]]
# {{l|en|dashi}}

Revision as of 11:17, 27 September 2024

See also: Dashi, dàshì, dàshí, and dàshī

English

English Wikipedia has an article on:
Wikipedia

Etymology

From Japanese 出汁 (dashi, “essence, dashi soup”) (hiragana だし), from noun form of 出す (dasu, “to draw, to extract”).

Pronunciation

  • IPA(key): /ˈdæʃi/, /ˈdɑːʃi/

Noun

dashi (countable and uncountable, plural dashis)

  1. A type of soup or cooking stock, often made from kelp.
    • 2000 September, Vegetarian Times, page 28:
      Kombu (KOHM-boo): This Japanese seaweed is used to make dashi, an Asian soup stock, and to flavor rice and stews.
    • 2002, John Frederick Ashburne, Yoshi Abe, World Food: Japan, Lonely Planet, page 41:
      A great dashi (stock) is essential, as it is the crucial element in soups, dipping sauces, nimono (simmered dishes) and nabemono (hotpot dishes), and for cooking fish and vegetables.
    • 2007, Lee Geok Boi, Classic Asian Noodles, page 38:
      Dashi is the basic soup stock for many Japanese dishes including noodle soups.

Translations

Anagrams

French

Etymology

Borrowed from Japanese.

Pronunciation

Noun

dashi m (uncountable)

  1. dashi

Japanese

Romanization

dashi

  1. Rōmaji transcription of だし

Ojibwe

Etymology

daS- + -i

Verb

dashi (usually occurs in the plural, see dashiwag)

  1. be so much (of)
    Aaniin endashid a'awe bebinezid bakwezhigan.
    How much flour is there?

dasin

References

Spanish

Etymology

Borrowed from Japanese.

Noun

dashi m (plural dashis)

  1. dashi
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